* Exported from MasterCook *
Pineapple_Upside_down_Cake
Recipe By :Jeannette Field
Serving Size : 32 Preparation Time :0:00
Categories : Regular Sweet
Amount Measure Ingredient -- Preparation Method
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2 cans pineapple slices -- drained
1 C. brown sugar
4 tbs. soft margarine
1 3/4 C. flour
1 1/4 C. sugar
2 1/2 tsp. baking powder with sodium aluminum sulfate
1 tsp. salt
1/3 C. soft butter
1 egg
1 C. milk
1 tsp. vanilla
1) Preheat oven to 350 deg. and grease 2 8-inch pans.
2) Mix brown sugar and 4 tbs. butter to form a crumbly mixture. Spread evenly over bottom of pans.
3) Place pineapple rings over brown sugar mixture.
4) Mix flour, sugar, baking powder, and salt in a bowl. Add butter, and 2/3 C. milk and blend for 2 minutes on medium.
5) Add egg, 1/3 C. milk, and vanilla, and mix for 2 more minutes, scraping the bowl constantly.
6) Pour batter over pineapple, just covering the surface.
7) Bake for 30 minutes, or until golden.
8) Cool on rack and invert onto plate.
Description:
"I asked my mother-in-law for her Pineapple Upsidedown cake because my
husband had a craving for it. She told me to just get a one egg cake
recipe, and she then told me the topping. The recipe for the cake part
comes from the Joy Of Cooking."
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Per Serving (excluding unknown items): 107 Calories; 3g Fat (26.4% calories from fat); 1g Protein; 19g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 144mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.
NOTES : Cake can be frozen.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0